Alexander’s Alexandrian Kofta

Alexander’s Dad is from Alexandria, Egypt and every so often we get treated to a Mediterranean culinary delight. Kofta if you are not familiar with it is basically meatballs. The Egyptian version is shaped into torpedos or fingers which makes it easy to pick up and dip into a sauce. This makes great fun for kids to eat. Alexander loves to dip his into A1 sauce.

Enjoy!

Avec Amour, Victoria and Alexander

Alexander’s Alexandrian Kofta

Yield – About 20 torpedos, 4 Servings

2 1/2 Pounds Lean Ground Beef 90/10

2 Onions, medium finely chopped

1 Plum Tomato, finely chopped

1 Bunch of  Cilantro, chopped

2 teaspoons Masala spice mix (if you don’t have this just add 2 teaspoons more of curry powder)

1 teaspoon Curry Powder

1 teaspoon Sea Salt

1/2 teaspoon Fresh Ground Black Pepper

1/4 Cup Canola Oil (Optional *)

1. Put beef, spices, salt and pepper into a large mixing bowl and stir together,

add cilantro,

onions and tomato,

knead mixture until smooth, put in refrigerator to chill about 1/2 hour, with wet hands form 3 to 4 inch long torpedoes about 20, put half on a plate, set aside in refrigerator.

2. In a large skillet heat oil over medium high heat, add first 10 torpedos and cook for 3 to 4 minutes,

turn over to other side and cook an additional 3 to 4 minutes until a brown crust forms on outside,

place on plate covered with paper towels to absorb oil, repeat process with remaining kofta.

* This is my husband’s preferred method of cooking, but for a healthier way just cook in a hot skillet without the oil. These are great on the grill too, just make the torpedos bigger.

Alexander’s Alexandrian Kofta

Serving Size: 4 Servings

Ingredients

  • 2 1/2 Pounds Lean Ground Beef 90/10
  • 2 Onions, medium finely chopped
  • 1 Plum Tomato, finely chopped
  • 1 Bunch of Cilantro, chopped
  • 2 teaspoons Masala spice mix
  • 1 teaspoon Curry Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 1/4 Cup Canola Oil

Instructions

  1. Put beef, spices, salt and pepper into a large mixing bowl and stir together, add onions, tomato and cilantro, knead mixture until smooth, put in refrigerator to chill about 1/2 hour, with wet hands form 3 to 4 inch long torpedoes about 20, put half on a plate, set aside in refrigerator.
  2. In a large skillet heat oil over medium high heat, add first 10 torpedos and cook for 3 to 4 minutes, turn over to other side and cook an additional 3 to 4 minutes until a brown crust forms on outside, place on plate covered with paper towels to absorb oil, repeat process with remaining kofta.
  3. These are great on the grill too, just make the torpedos bigger.
http://www.alexandersmom.com/2017/07/31/alexanders-alexandrian-kofta/

2 thoughts on “Alexander’s Alexandrian Kofta”

  1. These were so delicious! I can’t wait to make them again. Thank you for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *